Lemon Mouse

January 6, 2014
mousse au citron

Frothy, light and tangy, perfect in a small pot for snack or dessert.


  • 6 lemons
  • 3 eggs
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 pinch of salt


  1. Squeeze the lemon juice (about 200 ml ) and place in a pan with 3 tablespoons of water over low heat without boiling.
  2. Separate the yolks from the whites into 2 bowls.
  3. Whisk the egg yolks with 1/4 cup sugar . Add the starch, and then the hot lemon juice; Mix and pour into a saucepan. Cook until thick, stirring constantly.
  4. Beat the egg whites with a pinch of salt, then add 1/4 cup sugar . Stir in the egg whites gently with lemon cream.
  5. Pour into a serving dish or individual cups.
  6. Refrigerate 2 hours.

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  • Reply Alexia Monday September 29th, 2014 at 09:48 AM


    Est-ce que de l’arôme de citron peut remplacer les 6 citrons?

    • Reply Lillipop Friday October 10th, 2014 at 10:43 AM

      Bonjour Alexia,

      je n’ai pas essayé, je n’ai aucune idée du changement de goût.
      Bonne chance!

  • Reply la cuillère aux mille délices Thursday December 11th, 2014 at 02:44 AM

    j’aime beaucoup ce type de recette,légèrement acidulé mais gourmand à la fois!

  • Reply Pouding au citron – LilliPop Girl Sunday April 12th, 2020 at 03:09 PM

    […] déjà fait une recette de mousse au citron, celle-ci est encore plus facile et rapide à faire et ne contient pas […]

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